Food and Recipes Recipes 50 Tasty Tex-Mex Recipes To Spice Up Suppertime By Lisa Cericola Lisa Cericola Lisa Cericola has been on staff at Southern Living since 2015. As Deputy Editor, Lisa manages the food and travel departments and edits those sections of each issue, as well as digital content. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines and Kimberly Holland Kimberly Holland Kimberly Holland is a writer and editor with 15 years of experience in food, lifestyle, health, and nutrition content. She has been published in Southern Living, Real Simple, Allrecipes, EatingWell, Cooking Light, and other publications. Southern Living's editorial guidelines Updated on August 31, 2023 Trending Videos Close this video player Photo: Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning Tex-Mex is one of the finest fusion cuisines in America, and in the South, we can't get enough of it. From cheesy casseroles to enchiladas, to sizzling pans of fajitas, Tex-Mex food is popular in restaurants and in home kitchens throughout the region. When you put a tamale pie down on the table, everyone comes running as soon as they smell the beef and cornbread crust topping—it's always a good night when Tex-Mex is on the menu. These days, the term "Tex-Mex" is used to describe everything from queso-topped nachos to charro beans. But this cuisine has its own foodways and rich history. Depending on where you are in Texas, it might mean something entirely different. While some of the recipes featured here are traditional Tex-Mex favorites—like Tejano Red Rice and Beef Fajitas—others are Tex-Mex-inspired, like Burrito Bowls and Walking Tacos. We guarantee that everything on this list is delicious. 01 of 50 Beef Tamale Pie Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Break out your cast-iron skillet for a comfort-food fix. We can't decide which part we love the most: the savory beef filling or the toasty cornbread topping (made with store-bought corn muffin mix and dotted with jalapeños). 02 of 50 Chili Cheese Enchiladas Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall Instead of using a canned enchilada sauce, this recipe makes a Texas-inspired chili gravy that is way better. You can use ground beef, leftover chicken, or even a rotisserie chicken to add extra protein. Serve with crema, onions, and lime. 03 of 50 Beef Fajitas Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly Pickled jalapeño juice is used as a marinade for the beef in this ultra flavorful fajita recipe. 04 of 50 Slow-Cooker Cowboy Beans Southern Living Throw pinto beans, bacon, bacon drippings (oh, yeah), garlic, onion, chipotle, and other ingredients to a slow cooker and then forget about it. The result? A hearty Tex-Mex dish you can spoon over rice or mashed potatoes. 05 of 50 Chunky Guacamole with Jalapeño and Chile de Árbol Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly Dried chiles are the sweet, spicy, and smoky backbone of many Mexican and Tex-Mex dishes. This easy guacamole recipe is the perfect place to learn to work with dried chiles, in this case, fiery chile de árbol. 06 of 50 Austin Diner-Style Queso Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox Every meal should start with a batch or two of this cheese dip, but especially when company's present. For a smooth and creamy dip, we melt shredded white American cheese into a spicy milk mixture. Add canned green chiles or jalapeños for extra heat if desired. 07 of 50 Easy Taco Casserole Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Turn tacos into a quick and easy beef casserole supper complete with toppings everyone can pick and choose. Our method is simple: layer ground beef sauteed with fire-roasted tomatoes, pinto beans, and spices over corn tortillas. Sprinkle with Cheddar cheese and bake. 08 of 50 Queso-Filled Mini Peppers Antonis Achilleos Once you've had a bite, these adorable and cheesy mini peppers will disappear before your eyes. We lightly char the peppers before whisking together a cheese mixture to spoon inside. The peppers are topped with buttery panko breadcrumbs and a sprinkling of cilantro. 09 of 50 Tejano Red Rice Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly Flavored with tomatoes, carrots, corn, and peas, chef and author Pati Jinich's recipe is a delicious Tex-Mex homage to the traditional side dish. Jinich toasts the rice in oil, then simmers it in a puree of tomatoes, onion, garlic, and cumin to saturate the rice with flavor and add the distinctive red hue. Serve it alongside your favorite Tex-Mex main dishes to round out the meal. 10 of 50 Pulled Pork Nachos Antonis Achilleos You'll love this easy-to-assemble recipe for a fun snack, quick-fix dinner, or party appetizer. To make it easy, grab some shredded smoked pork from your favorite BBQ joint. We've got a list of our favorite ingredients, but this is your chance to personalize a dish according to your tastes. 11 of 50 Tex-Mex Skillet Poblano Dip Antonis Achilleos, Food Stylist: Ruth Blackburn, Prop Stylist: Andrea Fanning Poblano peppers give this melty queso dip flavor with less heat. Perfect for parties, you can assemble the dip up to three days ahead. Then store it in the fridge before putting it in the oven. 12 of 50 Slow-Cooker Carnitas Tacos Greg DuPree; Prop Styling: Heather Chadduck Hillegas; Food Styling: Emily Nabors Hall This convenient shortcut for crowd-pleasing carnitas tacos will totally transform Tex-Mex Tuesday. Broiling the meat on a sheet pan to brown and crisp the entire batch at once makes all the difference. Serve with your favorite taco toppings: We like shredded cabbage, diced avocado, queso fresco, and cilantro. 13 of 50 Easy Huevos Rancheros Bake Antonis Achilleo; Prop Styling: Christine Keely; Food Styling: Tina Bell Stamos Because brunch deserves a Tex-Mex twist, too. This egg-topped skillet is a cheesy, layered dream. Instead of tortillas, use crispy tostada shells, which soften slightly while baking. 14 of 50 Breakfast Enchiladas Hector M Sanchez This is the ultimate brunch recipe for when you're feeding a crowd or simply want plenty of leftovers. The enchiladas are stuffed with a satisfying egg-sausage-and-cheese mixture, then covered with peppery Cheese Sauce. You can prepare the dish the night before and bake it in the morning. 15 of 50 Skillet Beef Enchiladas Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell In Texas, and most of the South, a good skillet is a kitchen necessity, which is why we created a skillet-style version of this classic Tex-Mex dish. Leftovers from these enchiladas can also be turned into Chili Con Carne the next day, so you get two Tex-Mex recipes for the price of one with this recipe. 16 of 50 Charro Beans Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly Charro beans are believed to have been prepared over campfires by the cowboys or charros in the areas we know as Texas and Mexico today. Loaded with the flavor of fresh jalapeño, bacon, oregano, and smoked paprika, these beans make a delicious side for any Tex-Mex meal, even if you're not cooking them over a campfire. 17 of 50 Melted Queso with Chorizo Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Kelly American cheese is the secret to keeping this cheesy dip silky smooth. 18 of 50 Martina McBride's Creamy Chicken Tortilla Soup Courtesy Oxmoor House After tasting this super flavorful Tex-Mex soup, you'll know why it is one of Martina McBride's most popular recipes from her cookbook. This creamier version is as comforting as the classic recipe, but heartier for cooler nights. 19 of 50 Frito Pie Southern Living Say hello to Texas' version of a walking taco filled with beefy goodness, like chili, crunchy corn chips, shredded cheese, and diced white onion. It starts with traditional West Texas Chili and ends with a happy belly. To keep the chips crunchy, ladle chili just before serving. 20 of 50 Creamy Tex-Mex Cornbread Bake Hector Sanchez Cornbread? With Tex-Mex? Sounds about right with this Southern crowd. This skillet bake is hearty but lightened up with ground turkey and low-fat milk. It's quick to prepare, too, with cornbread mix and canned soup. 21 of 50 Chorizo Breakfast Tacos Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christine Keely In Texas, breakfast tacos are a classic way to start the day. Our version of the dish uses spicy Chorizo sausage, queso fresco, and avocado to amp up fluffy scrambled eggs wrapped in a warm tortilla. 22 of 50 Texas-Style Beef Enchilada Casserole Photo William Dickey / Styling Katherine Eckert / Food Styling Alyssa Porubcan A cross between a traditional enchilada and an easy casserole, this beefy supper recipe is bound to hit the table again and again. A tasty mixture of ground beef, corn tortillas, black olives, green chiles, sour cream, and cheese awaits in this Southwest-style dish. 23 of 50 Sheet Pan Fajitas Photography and Styling: Karen Rankin Don't sweat over the stovetop for this 20-minute recipe. The ingredient list includes basics like chicken breasts, onion, bell peppers, and spices (cumin, chili powder, and paprika). The fajita fillings char beautifully on a sheet pan before getting tossed with freshly squeezed lime. 24 of 50 Slow Cooker Salsa Chicken Caitlin Bensel This is the most versatile weeknight recipe to have on hand. Use it as a taco filler, put it over rice with toppings, or spoon over chips to make sheet-pan nachos. And with just five ingredients to prepare, this recipe is a no-brainer. 25 of 50 Texas Caviar Photo: Caitlin Bensel; Food Stylist: Torie Cox This beloved Lone Star dip stars black-eyed peas and a colorful mix of chopped vegetables. The addition of green tomatoes in this version adds a bit of tartness. Toss with Italian dressing and serve with tortilla chips. 26 of 50 Sheet Pan Nachos with Chorizo and Refried Beans Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox What kind of nachos do you feel like tonight? Try using seasonal ingredients like fresh corn or tomatoes. Substitute black beans for pinto, add browned sausage in with ground beef, or substitute shredded chicken. This flexible sheet-pan recipe is destined to become a family favorite. 27 of 50 Smothered Enchiladas Southern Living Southerners like anything when it's smothered, especially when it's smothered with cheesy, creamy, spicy Tex-Mex flavor. This simple recipe has a short ingredient list and requires only 10 minutes of prep and 25 minutes of baking. You'll be craving these enchiladas for every weeknight dinner. 28 of 50 Smoked Chicken Tortilla Soup This irresistible soup is made with tender chicken, black beans, corn, fire-roasted diced tomatoes, jalapeño pepper, and chiles. Try to get your hands on New Mexico chile powder—a single-chile powder made from grinding dried New Mexico chiles—instead of standard chili powder, which is a seasoning blend. A store-bought rotisserie chicken will make this dish come together fast. 29 of 50 Slow Cooker Chicken Tacos Caitlin Bensel It's hard to beat shredded chicken tacos, and now you can turn them out without any huff or fuss using your trusty slow cooker. This dish is fast to prepare for a slow-cooker recipe, requiring only 70 minutes of simmering in a flavorful enchilada-and-chipotle sauce. You can use that time to slice and dice your favorite taco toppings. 30 of 50 Chicken Enchilada Casserole Hector Sanchez This dish calls for layering corn tortillas as opposed to rolling each individual enchilada before baking, which is about to make your life a whole bunch easier. The chicken and tortillas bake in a rich sauce of cream of chicken soup, poblano peppers, and sour cream. Layered with lots of cheese, this is the supreme comfort casserole. 31 of 50 Bacon-Pimiento Guacamole Hector Manuel Sanchez Like regular guacamole—but made extra Southern with two other favorite appetizer ingredients. We don't think any Texans would be against the addition of bacon and pimientos. 32 of 50 Taco Pie Micah A. Leal This isn't your average taco casserole. Corn tortillas are partially fried before forming the base of the pie, which gives so much extra flavor and texture. Garnished with crumbly queso fresco, fresh cilantro, sour cream, and a squeeze of lime juice, this one is any Tex-Mex lover's dream. 33 of 50 Slow-Cooker Brisket Chili Greg Dupree; Styling: Claire Spollen This meaty chili includes black beans, beef brisket, a healthy dose of spices, and veggies to take it to the next level. To amp up the flavor, dredge the beef in flour and spices and sear before you add it to the slow cooker. The remaining ingredients are simply poured in and cooked on LOW for an easy dinner. 34 of 50 Southwest Chicken Tortillas Greg DuPree This dish uses microwaveable rice and precooked chicken for easy preparation. They're tossed in a blend of mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, and adobo. Before topping the tortillas, dip them in water and heat in a nonstick skillet over high heat until nicely toasted. 35 of 50 Skillet Taco Dip Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn Cheesy, spicy, and colorful, a bubbling skillet of this dip is everything you love about tacos in a crowd-pleasing appetizer. Feel free to customize the toppings to your tastes, from adding avocado to turning up the heat with sliced jalapeños. 36 of 50 Steak Taco Salad Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley This salad is loaded with all your favorite taco toppings, from creamy avocado to pickled red onions. 37 of 50 Walking Tacos Caitlin Bensel; Food Styling: Torie Cox What could be more fun than eating dinner straight out of a chip bag? These tacos are designed to travel, hence the name, and are loaded with all your favorite taco toppings, plus corn chips for crunch. 38 of 50 Beefy Nacho Casserole Photographer Victor Protasio, Food Stylist Rishon Hanners, Prop Stylist Heather Chadduck We've layered all the classic nacho components into a family-style casserole that is equal parts hearty and flavorful. 39 of 50 Charred-Vegetable Guacamole Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster For added flavor and texture, we've added char-grilled veggies to this chunky guacamole. The colorful dip is bound to be the star of your next cookout or potluck. 40 of 50 Black Bean And Corn Salsa Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley "I made this for the first time last night to go with my chicken tacos, it's absolutely delicious! I'm definitely adding this to my recipe book," wrote one recipe reviewer named Kim. We second her opinion and think this salsa is the perfect accompaniment to chicken, beef, or even seafood tacos. 41 of 50 Burrito Bowls Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall This meatless burrito bowl proves that you can have a filling and satisfying dinner without any meat in the mix. 42 of 50 Easy Steak Fajitas Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox This dependable recipe requires only a handful of ingredients that work hard so you don't have to. We use sliced flank steak, the traditional go-to for fajitas, lovingly marinated in seasonings and lime, and cooked with caramelized peppers and onions. 43 of 50 Chalupa Dinner Bowl Charles Walton IV Canned chopped green chiles are worth stocking in your pantry, as they lend this taco bowl and many other Tex-Mex and Southwest dishes their signature heat. 44 of 50 Tex-Mex Deviled Eggs Hector Manuel Sanchez Yes, even the storied deviled egg can be made with Tex-Mex flavor. All it takes is chopped serranos and cilantro and a sprinkling of chili powder. After you try these, you may not go back. 45 of 50 Baked Tex-Mex Red Pepper Cheese Dip Hector Sanchez This recipe came to us from the kitchen of Josie Spain of Woodstock, Georgia. Bake Cheddar cheese, pepper Jack cheese, cream cheese, roasted red bell peppers, mayonnaise, cilantro, green onions, jalapeño peppers, and Worcestershire sauce until brown and bubbly. Serve with crackers or tortilla chips and it won't last long. 46 of 50 Tasty Tex-Mex Mashed Potato Bake Jennifer Davick This potato bake gets a spicy kick with the addition of chorizo sausage, green chiles, and pepper Jack cheese. But we stick with the tangy buttermilk and rich, melted butter. The dish can be baked in individual ramekins or a baking dish. 47 of 50 Texas Breakfast Tacos Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey Set and forget the brisket for these tacos in a slow cooker the night before, so you can easily assemble these tasty Tex-Mex breakfast bundles in the morning. 48 of 50 Spicy Watermelon Refresher Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall We didn't forget the drinks! Tequila, fresh watermelon, and serrano peppers make the most fun trio you've ever met. You can vary the strength of your margaritas with the amount of seltzer water. Simultaneously cold and hot, this spritz is perfect for any cookout. 49 of 50 Classic Margarita Caitlin Bensel; Food Styling: Torie Cox Everyone needs this drink in their repertoire. We used pink Himalayan salt to make a fancy rim, but ordinary kosher salt will work too. 50 of 50 Ranch Water PHOTOGRAPHER: FRED HARDY II, FOOD STYLIST: EMILY NABORS HALL, PROPS STYLIST: CHRISTINA BROCKMAN Looking for a tequila cocktail a little lighter than a margarita? Texas Ranch Water is the way to go. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit